Southern Living, December 2013 Page 6

Since multiple recipes appear on page 6, select the one(s) you want to save, share or create a shopping list for, here.

Since multiple recipes appear on page 6, select the one(s) you want to save, share or create a shopping list for, here.

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November 01, 2013

1 of 4Photo: Melina Hammer; Styling: Iain Bagwell

Sage-Crusted Pork Racks with Pear Chutney

Sage-Crusted Pork Racks with Pear Chutney RecipeThese mouthwatering Sage-Crusted Pork Racks topped with a spiced Pear Chutney are the perfect main dish for your holiday dinner. Have your butcher French the bones of your pork loin roasts for a more elegant presentation.

Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa

Ask your butcher: While a holiday ham traditionally consists of a cured, brined, or smoked cut of pork from the hind leg, we're taking liberties with the word "ham" and choosing the best cut for this job: the shoulder. Order a skin-on fresh picnic ham, aka the picnic cut, a forgiving, economical joint that will give you the juiciest results.

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4 of 4Photo: Melina Hammer; Styling: Iain Bagwell

Standing Rib Roast with Red Wine Mushrooms

Standing Rib Roast with Red Wine Mushrooms RecipeYou'll make a bold statement with Standing Rib Roast with Red Wine Mushrooms as the centerpiece to your holiday feast. Start roasting at 450º for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.

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